 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 16 |
|
Estella Traeger of Milwaukee, Wisconsin dresses up a boxed yellow cake mix with pineapple, coconut and a delightful blend of instant pudding, cream cheese and whipped topping. This is a favorite dessert that suits any occasion. Try it once and you're sure to make it again, she promises. Ingredients:
1 package yellow cake mix (regular size) |
2 cups cold 2% milk |
2 packages (3.4 ounces each) instant vanilla pudding mix |
1 package (8 ounces) cream cheese, softened |
1 carton (8 ounces) frozen whipped topping, thawed |
1 can (20 ounces) crushed pineapple, drained |
1/2 cup chopped maraschino cherries, drained |
1/2 cup flaked coconut |
1/2 cup chopped walnuts |
Directions:
1. Prepare cake mix according to package directions. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely.
2. In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator. Yield: 16-20 servings.
|
|